Sunday, October 1, 2017
Oatmeal Honey Bread
This "Oatmeal Honey Bread" recipe is easy to make and delicious. A bread for the Gods.
1 cup Quick-cooking oats; not instant
2 cups Hot Milk
Teaspoons Active Dry Yeast (I use loose yeast & this is about 1/4 teaspoon more than a package it makes the bread lighter.)
½ cup water
½ cup + 1 Tablespoon Honey
2 Teaspoons Sea Salt
¼ Teaspoon Ground Ginger
4 ½ cups (+ OR -) Gluten-Free Flour
Put oats in large bowl and cover with milk.
Stir and let stand until lukewarm.
Sprinkle or crumble yeast into water.
Use very warm water (1050F to 1150F.) for dry yeast; use lukewarm (800F to 900F for compressed.
Let stand a few minutes; then stir until dissolved.
Add yeast mixture, honey, salt and ginger to oat mixture.
Stir in 4 ½ cups all purpose flour
Dough will be “sticky” not firm.
Cover and let rise in warm place until double in bulk, about 1 to 1 ½ hour.
Knead down on lightly floured surface and divide in half, put into 2 greased (I found that buttery Pam works best) loaf pans (9 x 5 x 3 inches).
Let rise until double or nearly so, about 45 to 60 minutes.
Bake in preheated oven at 3500 for 45 to 50 minutes.
Bread keeps well for about 5 days if kept in airtight container.
Share to Twitter
Share to Facebook
Share to Pinterest
baking bread recipes
Oatmeal Honey Bread Recipe
Post a Comment
Post Comments (Atom)